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I've seen a few posts where people rack their beer off the trub after a week or so - I've always waited nearly 3 weeks. My reasons being - 1. i think the yeast continues to eat away a lot of off flavours after the fermentable sugars are gone 2. Under 3 weeks poses no risk for autolysis...

[/url][/IMG] I just wanted to show those who might think they can't brew lager without a fridge and a thermostat- my lagering bin set up in my garage ! If you live in a cool to moderate climate then use the winter months to brew lagers like a man possessed - It seems like water is the best...

tryed to post a picture but it wont work. Do i need to have a higher forum ranking?

What are peoples thoughts on this ? Preferences ? A friend constantly tries to get me to force carb says its great.. I'm stuck in my old ways priming my beer. It intrigues me that its german law to carbonate naturally and I'm happy with my procedure. Should I try a switch ?

Hi there, I'm relatively new to posting on here, but have learned most of what i know about brewing on this forum - so thanks to all the heads out there! My question - Does anybody attempt to get Diacetyl on purpose when making a Pilsner Urquell type beer ? I know that is a definite...

Hi there, I'm relatively new to posting on here, but have learned most of what i know about brewing on this forum - so thanks to all the heads out there! My question - Does anybody attempt to get Diacetyl on purpose when making a Pilsner Urquell type beer ? I know that is a definite...